1. Preheat oven to 375 degrees F and lightly grease a standard 12-cup muffin tin.

2. If bread cubes are not stale, toast them on a baking sheet for 10 to 12 minutes until dry to the touch.

3. In a large skillet over medium heat, cook the ground sausage for 6 to 8 minutes until browned and cooked through.

4. Add butter to the pan, then sauté the chopped onion and celery for 5 to 7 minutes until translucent. Stir in sage, thyme, salt, and pepper.

5. In a large bowl, combine the toasted bread cubes, cooked sausage mixture, dried cranberries, and chopped parsley.

6. Pour the broth into the mixture gradually, tossing gently until the bread is moistened but not soggy.

7. Whisk the eggs lightly and stir them into the stuffing mixture to bind the ingredients.

8. Spoon the mixture into the prepared muffin tin, pressing gently to fill each cup and mounding slightly on top.

9. Bake for 25 to 30 minutes until the tops are golden brown and crisp at the edges.

10. Let the muffins cool in the tin for 5 to 10 minutes before removing. Serve warm, garnished with fresh herbs or a side of gravy or cranberry sauce.